Arctic Bars A.K.A Brownie Ice cream bars(NF)

Sometimes, as a kitchen tinkerer you hear about recipes and flavour combos and you think, why didn't I think of that? Or you think, damn that sounds so very deliciously good? Or perhaps you think, oh my gosh that sounds awful (how I feel about orange almond cake :) )

These Arctic Bars, were something I heard about from my brother and sister in law; a rich, chocolate brownie topped with creamy vanilla ice cream, smothered with a cracking chocolate coating. Seriously, how could one not love that? If you had the version my brother and sister in law speak of then these bad boys would be served up with a little bowl of warm caramel sauce... I can hear your sighs from here. Positively sinful.

Naturally, I set about whipping up my own version and I must say, I do believe I earned 'sister in law of the year' title for serving these up after a recent, rather loud, family dinner.

I've got a little more deliciousness to share...I'm so excited to let you all know that I will be at the September 18th Perth Upmarket again with a market stall full of Gluten Free Scallywag baked treats, including the magazines and possibly something a little extra I've been working on. I've created a little facebook event you can subscribe to and keep yourself up to date with behind the scenes recipe testing, news and of course pre-order and menu information. It was a blast meeting so many Perth folk at the June Upmarket and I can't wait for September! 

Arctic Bars (Chocolate Brownie & Ice Cream Bars)

/ Makes about 28 /

The thing I love about these Arctic Bars is that they are very simple to make, even though there are a few steps and because they are a frozen treat you can make them well in advance. The fun part is that you can use whatever ice cream is your favourite! A chocolate caramel swirl would be amazing but I think if I make a peppermint choc chip version of these my man would love me just a little bit more. So, go crazy and let me know what flavour combo you go with!

method:

Preheat your oven to 170 degrees Celsius. Line two brownie trays (approx 28cm x 18cm) with baking paper.

In a medium, heavy based saucepan over low heat melt together the butter, sugar and chocolate. Do not boil the chocolate mixture, you simply want it all to melt and the sugar to dissolve so that it's not gritty. Allow to cool.

When cooled stir in the whisked eggs and sift over the flour and cocoa. Stir to combine; do not overmix as you'll end up with a tough brownie.

Divide brownie batter between trays and bake for approximately 20 minutes, a skewer inserted will come out clean.

Cool completely.

While the brownie cools soften the ice cream by removing it from the freezer. When the brownie is cool and the ice cream has softened divide the ice cream between the two trays of brownie and spread over evenly, smoothing the top. Return to the freezer to freeze solid.

When the ice cream has frozen solid remove the brownie ice creams from the freezer and using a large knife cut the brownie lenthways in half and then across in sections to create 14 bars. Using a hot knife, I run mine under hot water, will create a nice cut. Wipe the blade of the knife after each cut so that crumbs don't appear on the top of the ice cream.

Return to the freezer.

Place a large cake rack over a piece of baking paper. This will catch the chocolate drips from the coating process.

Melt the chocolate and coconut oil together in a double boiler.  Remove a tray of brownie ice cream bars from the freezer and separate. Working quickly dip individual bars into the chocolate upside down to coat the top and sides. I didn't bother with the bottom as it's too messy.

Place coated bars on the cake rack. Continue with one brownie's worth. when the chocolate has hardened, this won't take long with the cold ice cream, carefully transfer to a freezer proof container and place them in the freezer.

Continue with remaining brownie and re-warm the chocolate if required. I leave mine over a bowl of warm water to stay melted throughout this process.

Enjoy straight from the freezer, with or without caramel sauce.

Will keep for about a month in the freezer.

 

 

 

ingredients:

125g butter, chopped

200g brown sugar

125g dark chocolate, chopped

3 eggs, lightly whisked

50g plain gluten free flour

35g cocoa powder

2L vanilla ice cream, softened*

200g dark chocolate

1TBSPN coconut oil

Decadent Chocolate Mousse (NF)

The Gluten Free Scallywag:: Decadent Chocolate Mousse

A little person. We created a

little person

. It's been just over two months and I still can't quite believe it.

He is amazing.

He has grown so quickly already; his little cheeks have filled out,  his arms and legs have those adorable chubby baby rolls on them.

His smile

is the cutest thing I've ever seen. I'm biased, but the lady at Bed Bath n Table also told me so the other day.

Life is settling down a little. My man, David and I learn more about each other and our little cookie each day. I'm attempting to slow down.

I won't get this time back

(nor any in the years to come, but this time full of cuddles is so special. I won't be here as often this year, but I plan on another edition of

The Gluten Free Scallywag Magazine

towards the end of the year. In the meantime I will continue

client recipe redevelopment and food photography

, hopefully, mid year after my self imposed maternity leave.

The Gluten Free Scallywag:: Decadent Chocolate Mousse

10months ago when

I fell pregnant

I had been planning on whipping up two things in my kitchen; chocolate mousse and tiramisu. Pregnancy put a stop to that thanks to the recipes' raw eggs. Now (yay now!) I can enjoy them! I've made this chocolate mousse a few times now. I alternate between using Whittakers 72% or 50% cocoa chocolate. Funnily enough the consensus is that that lower cocoa chocolate is somehow richer, perhaps the sweetness? I'm not sure, I'll have to make both again to confirm.

The Gluten Free Scallywag:: Decadent Chocolate Mousse
The Gluten Free Scallywag:: Decadent Chocolate Mousse

Topped with the creamy tang of mascarpone whipped cream and extra chocolate shavings, these mousse pots are a truly decadent dessert. Perfect as the end to a simple dinner or elegant dinner soirée. Especially in this Perth heat; melt, whisk, whisk more, chill. I'd share spoonfuls with my husband come Saturday, but, alas he's starting a detox and he doesn't like mousse! See, sometimes life is all about falling for a guy with different dessert tastessimply so you don't have to share.So go, make mousse. Share mousse. Don't share mousse. Either way you'll enjoy it. PS. The tiramisu will come. I promise. 

Decadent Chocolate Mousse with Mascarpone Cream

Serves 4-6 smallish portions so you don't get that overwhelming erg hit was so good I ate too much and feel sick feeling.... You'll thank me later

130g dark chocolate at least 50 -70%, plus extra grated to serve

20g butter

2 eggs, separated

2tsp raw castor sugar (or normal), 3 tsp if you prefer a sweeter mousse

2/3 cup cream, whipped to soft peaks

method

Melt chocolate in a microwave or in a bowl set over simmering water (ensure bowl doesn't touch water). Set aside to cool for 5minutes.

Meanwhile, whisk the eggwhites to soft peaks. Whisk in sugar until dissolved and stiff peaks are formed.

Gently stir the egg yolks into the cooled chocolate. Do not overmix as the chocolate will harden.

Gently fold half of the egg whites into the chocolate with a metal spoon, followed by the remaining egg whites and whipped cream. You want to keep the mixture as airy as possible. Spoon or pour into 6 1/3cup jars.

Chill in the fridge for at least 2 hours. Can be made 24 hours ahead.

To make the mascarpone cream. Whisk together 1/4cup cream with 1/3cup mascarpone until soft peaks form.

To serve remove mousse from fridge 10minutes before serving (or not at all if it's a really hot day), dollop with the mascarpone cream and top with a sprinkle of grated chocolate.

A little news & a teacake...

Raspberry & Cacao Nib Tea Cake | The Gluten Free Scallywag

It’s been quiet around here of late. I’m sure you’ve noticed my (and the recipes) absence since March. It’s not because life has been quiet .... oh no, quite the contrary, but I’ll fill you in on some of the in-betweens later as I want to jump on to the news that has me busting out of my pants - quite literally -

I’m pregnant!

Over halfway and all is going well. I've ditched the jeans and my winter wardrobe consists of a lot of current in season leggings (thank goodness) and I can say with some certainty that I’ve not had any cravings, well not weird ones at least. I’ve always eaten what I’ve craved so it’s a bit hard to tell if I’ve wanted anything more than normal. Having said that I can say that I ate a heck of a lot of toast for the first 15+ weeks - apricot jam and gluten free vegemite were my toppings of choice, separately, obviously...

Raspberry & Cacao Nib Tea Cake | The Gluten Free Scallywag
Raspberry & Cacao Nib Tea Cake | The Gluten Free Scallywag
Gluten Free Scallywag - 20weeks Pregnant

My man and I are super excited to have this little cookie become a part of our lives and are looking forward to everything that he or she (we’ve not found out, we both like a good surprise) will bring to us. As you can see from the above photo taken at my friend's farm a few weeks ago we're quite excited and I, as usual am cracking up in photos!

One of the biggest changes apart from little cookie’s impending arrival toward the end of the year is that we’re going home.

That’s right Perth, we’re coming back!

Friends, that means the testers will be yours to come and eat and lovely readers, that means that perhaps we’ll meet up for coffee one day, or hell, I might even ask a few of you over to eat some of those testers too!

We have absolutely loved our time here, in Melbourne these past few years, but we always knew that Perth would be home when we started our family. The beach, our families, the overabundance of sunshine and the proximity to our favourite place, Margaret River, would always be what we wanted our child to know as home, as we have.

Raspberry & Cacao Nib Tea Cake | The Gluten Free Scallywag

This teacake with its

buttery almond crumb that is studded with tart raspberries and the earthiness of cacao nibs

is the perfect not too sweet treat to enjoy with a cuppa. With my expanding belly I enjoyed a couple of small slices with vanilla yoghurt this past weekend as my man and I went over the inventory for our move in early September. Now, go, make and eat this little cake, I think I might indulge in another slice when I get home...

Oh, and let me know, if you live in Perth, would you be interested in popping round for coffee and eating some of my tester cakes from the blog and magazine? 


Raspberry & Cacao Nib Tea Cake

Serves 8

This teacake was adapted from the ever wonderful Donna Hay.  I've converted it to gluten free and have reduced the sugar content as I have been with all recipes these past 18+months. By all means you could up the sugar to the original 90g of brown sugar rather than raw. I buy natural almond meal in bulk, natural in the sense that they're not blanched almonds that have been ground. You can of course use the more widely available blanched almond meal that is a lot lighter and this will also lighten the cake.

ingredients

90g butter, softened

70g raw sugar, or castor sugar + 2tsp for top

2eggs, lightly whisked

110g almond meal

35g plain gluten free flour

1/4tsp gluten free baking powder

1tsp fine orange rind

2tblspn cacao nibs or finely chopped dark chocolate

1/2 cup fresh or frozen raspberries (if frozen do not thaw)

method

Heat oven to 160degrees celcius. Grease and line a2 8inch round cake tin.

In a food processor blitz the butter and 70g sugar to combine. 

Add in the eggs, almond meal, gluten free flour, baking powder & orange rind. Pulse until just combined. Pour into the prepared tin and smooth out the top.

Top with raspberries and press them in gently. Sprinkle with cacao nibs and remaining 2teaspoons of sugar.

Bake for approximately 36-40minutes until a skewer inserted comes out clean. Allow to cool.

Serve warm or at room temperature with cream or vanilla yoghurt.


Little Chocolate Strawberry Cakes: Gluten Free Recipe

Little Chocolate Strawberry Cakes

Many, many moons ago I used to babysit three adorable children that lived across the road from me in Perth. Many an afternoon was spent talking to their Mum and playing with the kids as she whipped up spaghetti jaffles (I'm still not a fan) or chocolate chip cookies (umm... BIG fan!), I remember the two eldest loved watching their Mum cook. You could see in their eyes that they knew yummy food was coming and, in the case of the chocolate chip cookies,

bowl licking was coming

. Now, my Mum taught me how to properly scrape a bowl of 98% of the batter, but I've still never seen a cleaner un-clean bowl from baking as I did at their place and the chocolate coated smiles were proof enough that the kids thought that this baking hoo-ha was the bomb.

Approximately 16 years later and I still think of those kids licking the bowl every time that I umm... lick the bowl! Ok, so I don't stick my finger into the batter like I used to, as baking for others doesn't really allow this, no, no, no, I've moved up the working through the teaspoons in the cutlery drawer. I try to only get two out for a sweet recipe like this as otherwise my final yield is not as much as it should be! These little cakes that are l

aden with melted chocolate and soft sweet strawberries

are one of those recipes that tastes awesome raw and I'm not talking about the good for you uncooked, vegan, vegetable raw. Oh, no, I'm talking about unadulterated sweet cocoa buttery goodness...

Little Chocolat Strawberry Cakes
Little Chocolate Strawberry Cakes
Little Chocolate Strawberry Cakes
Little Chocolate Strawberry Cakes

So, get your teaspoon at the ready and whip up these little cakes that are perfect warm from the oven with a dusting of icing sugar, or you could

top with a luxurious chocolate ganache

and a strawberry for something little more 'fancy'. I went for warm from the oven, there was no way they were going to last long  enough to cool down... let alone make more dishes creating a topping, as delightful as it may be...

Little Chocolate Strawberry Cakes
Little Chocolate Strawberry Cakes

These chocolate & strawberry cakes are adapted from the Chocolate Peanut Butter Cupcakes found in

Vol3 of The Gluten Free Scallywag Magazine

.

Little Chocolate Strawberry Cakes

Makes 12.

125g butter, at room temperature

115g castor sugar

2 eggs

150g plain gluten free flour

25g cocoa

1/2 teaspoon baking powder

1 teaspoons vanilla essence

2 tablespoons hot espresso or milk

40g dark or milk chocolate, chopped

1/2 cup strawberries, washed, hulled and quartered

Preheat oven to 180C and line a 12 hole cupcake tin with paper cases.

Cream the butter and sugar until light and fluffy. This will take approximately 3-5minutes on high with a hand held or stand mixer. The butter should change to a pale shade of cream/yellow.

Add the eggs, one at a time, and beat on low to combine. Add a spoonful of flour if the mixture looks like curdling.

Sift over the flour, cocoa and baking powder and fold in with the vanilla and espresso until smooth.

The batter will have a light dropping consistency. If it seems too thick add another tablespoon of coffee or milk and mix again to combine. Fold in the chopped chocolate and strawberries and mix through.

Spoon into cases, not filling more than 3/4 full and bake for approximately 14-16minutes until a skewer inserted comes out with a few little bits of cake (this way they'll be

slightly

underdone and that extra bit delicious!)

Turn out onto a wire rack to cool.

Dust with gluten free icing sugar and serve warm. Best eaten within 2days.